RED VELVET CAKE

Adams Extract, a Texas company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the Dawn Foods B.V. first to sell red food colouring and other flavour extracts with the use of point of-sale Handelsweg 59D NL-1181 ZA Amstelveen posters and tear-o recipe cards. The cake and its original recipe, however, are well known in the United States from New York City’s famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.

For more insights and solutions please contact us: WWW.DAWNFOODS.COM RED VELVET CAKE

COMPOSITION ASSEMBLY

For 2 Cakes 18 cm Once sheet are cooled 1900 g Crème Cake batter Cut 6 layers 18 cm out and cut the left overs into 1x1 cm cubes to dry 600 g Dawn Frosting Cream Cheese/Vanilla Sandwich three layers with Dawn Frosting 300 g Whipped Cream Cover the entire cake with whipped Cream Stick dried red Velvet cubes around Dust with Icing sugar BASIC RECIPES

1. Red Velvet Crème Cake batter WORKING METHOD 1000 g Dawn Red Velvet Crème Cake Base 350 g Whole egg 1. Red Velvet Crème Cake batter 300 g Vegetable oil Mix all Ingredients 1 minute slow, and 3-4 minutes medium speed with flat beater 250 g Water Deposit on paper lined Baking tray 60 x 40 1900 g Total Bake in deck oven: 190°C, fan oven: 160°C for 20 minutes

Item Code Product name Packaging 0.02326.941 Dawn Crème Cake Mix Red Velvet 4 x 3,5 kg bag 0.01298.711 Dawn Frosting Cream Cheese 4 x 1,7 kg tub in box 0.00982.927 Dawn Frosting Cream Cheese 6 kg bucket 0.01298.688 Dawn Frosting Vanilla 4 x 1,7 kg tub in box

Dawn Foods B.V. Handelsweg 59D NL-1181 ZA Amstelveen

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